Use any other herb or a mixture of herbs.If you want to keep it healthier simply add a bit of olive oil at this stage or skip the step. Choose your favourite just make sure it has a high smoking point.Good quality fresh fish does not smell fishy, the flesh is firm and not slimy and the colour is vibrant. Whenever buying fish make sure it's as fresh as possible. You can also use this method to cook other types of fish fillets.You can always cook it more but you can never uncook it. Remove the salmon from the pan and let it rest before the temperature reaches 45☌ or 113☏.
#HOW TO COOK SALMON SKIN#
Cook on the skin side most of the time to avoid the flesh side from drying.Always dry the fish well on paper towel before frying.
Use a temperature probe to monitor the internal temperature of the fish as it cooks.Put the salmon fillets skin side up back into the pan, glaze with a bit of butter and serve immediately. Add the chopped parsley and a fresh grating of black pepper. Cook for about 1 minute just so the butter starts to bubble. Place 50 grams of butter into the pan over medium heat. Remove the fish from the pan and set it aside.Then insert the tip of a knife into the thickest part of the fillet. The residual heat will keep cooking the fish and the temperature will rise till about 50☌ or 122☏. When perfect the salmon fillets should read 42☌ or 107☏.Depending on the thickness and size of your salmon fillets, times may vary. Turn the heat down to medium and keep frying skin side down for about 3 minutes and then flipping and cooking 1 minute on the flesh side.Carefully place the salmon fillet skin-side-down, away from you so the oil doesn't splat, into the hot pan and cook 1 minute on high heat. Season the salmon liberally skin side only. When the oil is hot and starts to smoke, it's time time to add the fish.